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Salads & sides

Broccoli and Cheese Rice Cups

Broccoli and Cheese Rice Cups recipe
photo by:kraft
These were really good! It was something a little different and everyone loved it!
posted by
preludepixie
on 5/21/2008
time
prep:
10 min
total:
35 min
servings
total:
8 servings, 1/2 cup each
Magazine Acquisition

What You Need

1
cup  instant brown rice, uncooked
1
cup  fat-free reduced-sodium chicken broth
1-1/2
cups  frozen chopped broccoli, thawed, drained
2/3
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4
cup  KRAFT Lite Ranch Dressing
2
 eggs, lightly beaten

Make It

PREHEAT oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large bowl; cool slightly.

STIR in remaining ingredients until well blended. Spoon mixture evenly into 8 greased medium muffin cups.

BAKE 25 min. or until lightly browned.

Kraft Kitchens Tips

How to Thaw Frozen Broccoli
Thaw frozen broccoli in the refrigerator overnight. Or, unwrap, place in a microwaveable bowl and thaw in the microwave as directed on the package.
Substitute
Substitute 1/2 cup fresh broccoli florets for the frozen chopped broccoli.
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